1646—Poussins Cendrillon

Open the chicks along the back, and brown them in butter. This done, season them with salt and cayenne, and put them between two layers of pork forcemeat. Wrap them in very soft pig’s caul. Dip them in melted butter; roll them in bread-crumbs, and grill them gently for twenty or twenty-five minutes.

Dish, and serve a Périgueux sauce separately.